YIELD Makes 6 servings
|1||fully cooked roasted chicken (about 2 pounds)|
|2||cups reduced-fat shredded Cheddar cheese|
|1||cup mild green chili salsa|
|1||cup mild red salsa|
- Preheat oven to 350°F. Spray 13X9-inch ovenproof dish with nonstick cooking spray.
- Remove skin and bones from chicken; discard. Shred chicken meat.
- Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
- Bake casserole 25 minutes or until bubbly and hot.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||12 g|
|Total Fat||34 g|
|Calories from Fat||47 %|
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